The Chew: Shrimp & Veggie Tempura + Chickpea Fritters


The Chew March 24 2016 Recap

The hosts of The Chew were letting their “Freak Flags Fry” on their Thursday March 24 episode. They whipped out the hot oil and put together some of their best fried recipes to give you that greasy crunch you know and love. Clinton Kelly prepared a Shrimp and Veggie Tempura with actor Peter Krause, while Carla Hall used randomly selected ingredients to create Chickpea Fritters. These are fried dishes that are certainly worth the indulgence!


The Chew: Shrimp & Veggie Tempura Recipe

The Chew: Shrimp & Veggie Tempura + Chickpea Fritters

The hosts of The Chew let their “freak flags fry” as they fried up decadent dishes like Shrimp and Veggie Tempura. (saechang / Flickr)

What better way to enjoy your vegetables than with a crunchy fried batter? The Catch actor Peter Krause joined Clinton Kelly in the kitchen as he prepared Shrimp and Veggie Tempura. Clinton didn’t stop at frying the shrimp! He dipped veggies into a tasty batter before frying them up to give you a deliciously crunchy dish.

–> The Chew: Shrimp & Veggie Tempura Recipe


The Chew: Chickpea Fritters Recipe

Carla Hall was challenged to use pizza dough in a dish, before an audience member played a game of putt-putt to choose her next ingredient. Carla managed to transform pizza dough and chickpeas into fried Chickpea Fritters! This is one bite that will keep you coming back for more.

–> The Chew: Chickpea Fritters Recipe

The Chew: Diples Recipe

You can’t talk about fried food without mentioning dessert. They practically go hand-in-hand! Michael Symon whipped out a recipe that his grandmother made all the time when he was growing up. These Greek fried pastries called Diples, are basically fried, rolled pastry dough that is then covered in a sticky-sweet syrup and cinnamon sugar. Does it get any better than that?

–> The Chew: Diples Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.